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Tuesday, November 22, 2011

Soft Dinner Rolls

From the kitchen of One Perfect Bite...Bread, in one form or another, has always been a part of our holiday meals. I've been looking for a recipe that would allow me to make rolls from a dough that could be shaped and frozen days before the rolls were to be baked off. I envisioned the maddening aroma of just baked bread greeting guests as they walked through the door. While that's a great appetite stimulant, it's also helps boost the cook's reputation and I'm not above a dirty trick or two. Martha Stewart had a recipe for a rich and buttery pan roll that I thought would work well for my purposes. I've just completed a test run and these are just what I was looking for. The dough for these rolls can be made without special equipment. If you have a wooden spoon, you can have rolls for dinner. They are easy to make and have a soft crust that covers a buttery interior that is light and fluffy. They are a perfect addition to the holiday table and I can assure you they will be on mine this year. I hope you will give them a try. The recipe for the rolls follows and below it you can see the complete menu for our non-traditional holiday dinner. Bon Appétit!

Ingredients:
1/4 cup warm water
4-1/2 teaspoons (4 packets) active dry yeast
1 1/2 cups warm whole milk
1/2 cup (1 stick) unsalted butter, melted, plus more for bowl and pans
1/4 cup sugar
2 1/4 teaspoons salt
3 large eggs, divided use
6 to 6 1/2 cups all-purpose flour (spooned and leveled), plus more for work surfaceDirections:
1) Place water in a small bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes. In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.
2) Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour). Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes. Butter the inside of a large bowl; place dough in bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1-/4 hours.
3) Butter two 13-by-9-inch baking pans. Divide dough in half. Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces. Press each piece into a disk, then shape into a ball. Arrange dough balls in prepared pans. (To make ahead: Wrap pans well, and freeze, up to 2 months.) Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours (2 hours more if frozen for a total of 3 to 3-1/2 hours).
4) Position racks in upper and lower third of oven. Preheat oven to 375 degrees F. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through. Let rolls cool 15 minutes before serving. Yield: 30 rolls.

mmm, delicious! I think I have a very similar recipe hanging on the inside of my cupboard door, where I sometimes hang a favorite or quick go-to recipe so I can get to it quickly without going through my stack of c-books. Happy Thanksgiving to you and yours. I hope they know how lucky they are :)

I have yeastaphobia. Just not enough bread successes under my belt. I give myself a 50/50 chance. But I love having a trick under my sleeve and I'll give it my best shot and make these. A big family dinner wouldn't be the same without bread (although I was thinking the easy way out with cornbread.) Have a happy feast!

Hello Mary~I'm b-a-c-k to makin' my visits (finally)! I just wanted to take a minute at this season of renewed hope and gratitude to personally thank you for your visits and kind words, especially with the loss of my kitty Angel. I wish I could convey to you how much your continued friendship means to me. You're always so generous to share a big part of your hearts passion through your wonderful cuisine. I look forward to each and every visit.

I've mention to my family and friends on many occasions that I could live off bread alone. There isn't a roll or loaf that misses my plate. Hot from the oven lathered in butter...divine!!Your Thanksgiving dinner is one I know I'd enjoy!! I may have to double up on my gym visits, but it would be worth it!

Oh, this menu makes me drool, Mary!! As for the bread recipe... I'm not sure how you let them rest for 15 minutes! LOL! I'm pretty sure the cook needs to sample immediately with a nice slather of butter. ;)

Mary, I wish you and yours a wonderful Thanksgiving full of love and laughter. blessings ~ tanna

Fabulous! I'm trying to wipe the drool off of my mouth! And I don't think that's a dirty trick - to have this bread baking as your guests arrive - I think it's wonderful to create such a lovely atmosphere for them!

There is something about fresh bread/rolls that does indeed enhance the cook's reputation - and the aroma is a big plus. These are buttery soft delectables that I would be proud to serve.I will be joining you beginning December 2. With "the big meal" on Thursday - I know I won't have a credible post this Friday - and would like to "hit the board running." My e-mail is: claudiaihaas@gmail.com (yes, there's a "i' in the middle of my name - looking back a mistake!) Funny, that we cannot e-mail each other! Happy Thanksgiving, Mary.

Mary, thank you so much for coming by! It is a delight to have you as a reader.Those dinner roles look so wonderful for the Thanksgiving holiday. A delicious variety of recipes as well!I hope you and yours a very happy Thanksgiving!

These dinner rolls are gorgeous, Mary. Homemade bread is always a part of our holiday meals as well. So comforting. We go to a family friend's house for Thanksgiving every year and the host makes the most amazing homemade bread. I'll try to remember to take photos of it. :)

Very similar to my grandmother's recipe (only diff is mine used evap milk instead), which I make every year. I always make them ahead of time and freeze them, then reheat them right before dinner. Dinner wouldn't be the same without them. Yours look wonderful. Have a blessed holiday!

Mary, that bread pudding looks to die for. I'll take a bread pudding over pie any day. Thanks so much for your comments on our blog. We really appreciate it. You have a beautiful blog and I look forward to continue reading.

I have never in my life made bread or rolls from scratch, however you have given me inspiration to give these rolls a "try". I once did try making bread, calling my sister later in the day in exasperation, as it had not rose, only to be told to check the expiry date on the yeast. I never attempted to make bread since that fatal day. I will give this roll recipe a "shot" hopefully with great success,& the smarts enough now to use yeast that has not expired, as I too would like to have a dirty trick up my sleeve on some better cooks in my family ! The photos of your rolls & your wit have inspired me. Thank you, Mary.

Thank you Mary for the directions to your Beginner's Whole Wheat Batter Bread. Trust you, me, I will be letting you know how I make out, as I will definitely be "blogging" my "Bread & Roll Adventures ! Almost sounds a little like "Rock & Roll" doesn't it? Maybe I will play some Rock & Roll as I am having my adventure ! Thank you for the luck by way of Hugs. Hugs are the best !

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